This sour cream chicken enchilada casserole recipe is a comfort food meal the whole family will love! The enchiladas are stuffed with juicy shredded chicken and topped with a rich, creamy enchilada sauce covered in ooey gooey cheese. It doesn't get better than this!
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The Best Sour Cream Chicken Enchilada Casserole
These sour cream chicken enchiladas combine everything you love about enchiladas and take them up a notch with this irresistible sour cream sauce. It's really one-of-a-kind and makes for creamy chicken enchiladas like no other.
This enchilada casserole is made up of shredded chicken wrapped up in large corn tortillas. They're layered in the rich and creamy sour cream sauce and topped with a layer of shredded cheese before being baked to golden brown perfection.
As if this creamy chicken enchilada casserole couldn't get better, it's super easy to make too. That's why this makes a great weeknight recipe or meal to feed a crowd that everyone will love.
The enchilada casserole is delicious on its own, but it's even better served with some tortilla chips and Chipotle guac or corn dip with cream cheese to make the ultimate Mexican feast.
Why This Recipe Works
The sauce. The homemade sour cream enchilada sauce in this recipe is amazing. I guarantee it's like nothing you've ever had before, and it's so good you'll want to eat it with a spoon!
Quick and easy to make. All you have to do is make the sauce, which should take no more than 15 minutes, assemble the enchiladas and let the oven take it over from there.
Restaurant-quality enchiladas. This enchilada casserole is just as good, if not better, than something you'd get at your favorite Mexican restaurant. Everyone you make it for will agree!
Ingredients
The ingredient list for this enchilada casserole may look long, but I promise they're all pretty basic ingredients. You probably have a few of them on hand already!
Here's everything you'll need to make sour cream chicken enchiladas:
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 cloves garlic, minced
- 2 cups chicken broth
- 1 cup sour cream
- 2 tbsp. pickled jalapenos, chopped
- 1 tsp. pickled jalapeno juice
- 1 tsp. ground cumin
- 1 tsp. kosher salt
- ½ tsp. ground black pepper
- 2 cups cooked and shredded chicken
- 4 big corn tortillas
- 2 cups shredded cheddar cheese
- Fresh cilantro to serve
By the way, you can use most of these ingreidents to make these cream cheese chicken enchiladas. It's another one of the best chicken enchilada recipes, so give that one a try next. If you love sour cream in recipes, you have to make these sour cream biscuits.
How To Make Sour Cream Chicken Enchilada Casserole
1. Prep work: Preheat the oven to 350°F (180°C) and spray a 9x13-inch pan with nonstick spray.
2. Make the roux: Melt the butter in a medium skillet over medium heat, then stir in the flour. Cook for 1 minute, stirring continuously until it thickens.
3. Add the garlic and broth: Add the minced garlic to the skillet and cook for an additional 30 seconds. Slowly stir in the chicken broth and bring to a boil. Stir continuously for about 5 minutes until the sauce thickens.
4. Finish the sauce: Remove the pan from the heat and stir in the sour cream, jalepeños, jalepeño juice, and spices.
5. Stuff the enchiladas: Fill each tortilla with ½ cup of shredded chicken, then roll them up and arrange them in the prepared baking dish rolled side down. Top the tortillas with the amazing sour cream sauce and shredded cheddar cheese.
6. Bake and serve: Bake the layered chicken enchilada casserole for 30 minutes or until the cheese is bubbly. Serve the enchiladas with fresh cilantro and salsa if desired. Enjoy!
Tips To Make The Best Recipe
- Make sure the enchiladas are in a single layer in the casserole dish, so they cook evenly.
- Use full fat sour cream for the richest sour cream enchilada sauce.
- Use half sour cream and half cream of chicken soup for the sauce to switch up the flavor.
- Use Monterey jack cheese or other types of shredded cheese in place of cheddar cheese.
- Add chopped green chiles or red pepper flakes when you mix in the jalapenos for an even spicier kick.
- Serve the finished casserole with your favorite enchilada toppings, like green onions, diced tomatoes, sliced black olives, or sliced avocado.
How To Store Sour Cream Chicken Enchilada Casserole
In the fridge: Cover the casserole dish with a lid or transfer the leftover sour cream chicken enchiladas to an airtight container and keep in the fridge for up to 4 days.
In the freezer: Allow the enchilada casserole to cool completely, then transfer it to an airtight container or freezer-safe bag and freeze the casserole for about 3 months. Thaw in the fridge overnight before reheating.
Reheating: Put the leftover casserole back in a baking dish. Warm in the oven at 350°F for about 10 minutes or until the cheese melts again and the filling is warmed through.
FAQS About This Sour Cream Chicken Enchilada Casserole Recipe
Should I use flour or corn tortillas for this casserole?
You can use either corn tortillas or flour tortillas for this casserole. Keep in mind corn tortillas tend to break more easily, so I suggest using large corn tortillas or microwaving them for a few seconds so they're easier to roll.
Do I have to add jalapenos?
No, you can skip the jalapeños to make a more kid-friendly, less spicy enchilada casserole.
Can I use rotisserie chicken for the shredded chicken?
Yes! Using rotisserie chicken makes this casserole even more convenient to make, and it adds a ton of flavor.
More Recipes
- Tex Mex casserole
- Sour cream chicken
- Rotisserie chicken enchiladas
- Mexican tater tot casserole
- Beef enchilada casserole
- Baked chicken tacos
Sour Cream Chicken Enchilada Casserole (+ The Best Sauce)
This sour cream chicken enchilada casserole recipe is a comfort food meal the whole family will love! The enchiladas are stuffed with juicy shredded chicken and topped with a rich, creamy enchilada sauce covered in ooey gooey cheese. It doesn't get better than this!
Ingredients
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 cloves garlic, minced
- 2 cups chicken broth
- 1 cup sour cream
- 2 tbsp. pickled jalapenos, chopped
- 1 tsp. pickled jalapeno juice
- 1 tsp. ground cumin
- 1 tsp. kosher salt
- ½ tsp. ground black pepper
- 2 cups cooked and shredded chicken
- 4 big corn tortillas
- 2 cups shredded cheddar cheese
- Fresh cilantro to serve
Instructions
- Preheat the oven to 350°F (180°C). Spray a 9x13-inch pan with nonstick spray.
- Melt the butter in a medium saucepan over medium heat, then stir in the flour. Cook for 1 minute, stirring continuously until it thickens. Add the minced garlic and cook for an additional 30 seconds.
- Slowly stir in the chicken broth and bring to a boil. Stir continuously until the sauce thickens, about 5 minutes.
- Remove from heat and stir in the sour cream, jalapenos, jalapeno juice, and spices.
- Fill each tortilla with ½ cup of shredded chicken, roll them up, and arrange them in the casserole dish.
- Top the tortillas with the sour cream sauce and the cheddar cheese.
- Bake for 30 minutes or until the cheese is bubbly. Serve with fresh cilantro and salsa if you want.
Nutrition Information:
Serving Size:
1 enchiladaAmount Per Serving: Calories: 745Total Fat: 42gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 37gFiber: 0gSugar: 0gProtein: 50g
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